Perfect Pie Crust
The most perfect homemade pie crust recipe! Tender, flaky layers & a rich, buttery taste. Easy to make, completely from scratch.
Ingredients
- 2 1/2 C All-Purpose Flour
- 1 tsp salt
- 5 Tbsp oil
- 1/2 C unsalted butter cold
- 1/2 C ice water approximately
Instructions
- Place the flour and salt in a large bowl, and whisk to combine.
- Add the oil, stirring until the mixture resembles coarse crumbs.
- Cut the butter into thin slices and toss in the flour mixture to coat.
- Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape. (You may need slightly more or less water.)
- Tumble the dough out of the bowl and onto a large sheet of plastic wrap.
- Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.
- Chill the dough in the refrigerator for 1 hour.
- Flour the work surface, rolling pin, and the chilled dough lightly, then divide the dough into 2 equal portions.
- Roll each portion out to ¼” thickness, and fold into thirds. Fold into thirds again, then one more time.
- Refrigerate for one more hour, or freeze for later use.
- If frozen, thaw the dough in the refrigerator overnight.
- Unwrap the dough and roll to about two inches larger than the diameter of your pie plate.
- Slip the dough into the ungreased pie plate, and prick the bottom with a fork. Refrigerate while preparing the filling.
- Baking time will vary according to pie filling (see notes above, under the heading "How Long to Bake Pie Crust). Crust should be a deep golden color, and flaky.